As we move from the cool days of winter into the gloriously warm days of spring, we are looking for ways to eat lighter. This salad is a fun way to take rice to the table in a salad instead of a side dish. Toasty nuts, earthy mushrooms and sweet apples all play an important role in the finished delidious recipe.

Do the variety of different rice types and blends entice you with their beautiful colors and descriptions? We have been using lots of different rice to make hot, warm and cool rice dishes – full of gorgeous color and delicious flavors. This week’s recipe celebrates rice with other easy to find ingredients that combine so well together, you’ll want to make a double batch for lunch later in the week.

Thyme is an herb that “sings” when its combined with earthy mushrooms and the umami, (the flavor of lusciousness), of soy sauce. Thyme is also a nutrition powerhouse because it is packed with minerals and vitamins that are essential for optimum health. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. And its volatile oils have scientifically been found to have antiseptic and anti-fungal characteristics. You can’t go wrong with the health benefits and the flavor of this awesome salad!

Brown or Red Rice Salad

  • 2 Cups Red (or Brown Rice), Prepared*
  • ¼ Cup Chopped Shallots
  • 3 TB Extra Virgin Olive Oil
  • 8 Oz Wild or Baby Bella Mushrooms
  • 1 Tsp Sea Salt
  • ½ Tsp Freshly Ground Black Pepper
  • 1 TB Light Soy Sauce or Tamari
  • 1 TB Chopped Fresh Thyme
  • 1 Cup Chopped Toasted Walnuts
  • 1 Large Red Apple Chopped
  • 2 TB Chopped Parsley

Season the shallots and mushrooms with the salt, pepper and soy sauce. Sauté the shallots and mushrooms in the oil until nicely browned. Stir in the fresh thyme. Toss with the walnuts and apple and garnish with the chopped parsley.

*We used Lundberg’s Burgundy Rice – which we found in the local grocery store.

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